Instructions: Heat the oil in a medium stockpot. Saute the onions, mushrooms and garlic in the oil for 10 minutes. Add the chicken stock.

Bring to a boil. Add the cheese, stirring until melted. Pour into a blender container.

Process until the mixture is pureed. Add the vinegar, cream, thyme, basil, salt and pepper. Process 10 seconds to blend.

Ladle into soup bowls. Serve immediately.

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